This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 5
Bring water to boil in a medium pot, add chicken pieces, Chinese cabbage and MAGGI® Chicken Stock Cube. Stir briefly and leave to simmer on low heat for about 30 minutes, until Chinese cabbage turns soft and chicken pieces are thoroughly cooked.
Step2 of 5
In a large bowl, mix shrimp meat, carrots, water chestnut, black fungus, MAGGI® Oyster Sauce, MAGGI® CUKUPRASA™, sesame oil, white pepper and cornstarch evenly. Leave to marinate for 30 minutes.
Step3 of 5
Wash and dry your hands properly, to prevent sui kow wrapper from sticking to your palm. Place a sui kow wrapper on your palm, put 1 tablespoonful of filling in the centre. Wet the edge of the wrapper with some water, fold it into half and press firmly to seal.
Step4 of 5
In a large pot, bring 2 litres of water to a boil. Divide the dumplings into two batches. Put in dumplings one at a time and stir with a spatula to prevent the dumplings from sticking. Bring to a boil again and leave to simmer on medium heat until the dumplings are cooked.
Step5 of 5
Dish out dumplings with a strainer ladle and place them in a soup bowl. Pour soup over the dumplings and garnish with chopped spring onions. Season with white pepper if desired.
Thank you for your rating!
We look forward to your review!
You have already rated this recipe / product.
Click on the number of stars you would like to award: the higher the number, the better the rating.